Cheesy Broccoli and Rice Casserole (from scratch)
This Cheesy Broccoli and Rice Casserole from scratch is a real crowd pleaser. Made with fresh broccoli and cheddar cheese, it's super creamy and there's no canned soup.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 5 cups fresh broccoli florets
- 4 tablespoons butter
- 1 cup diced onion
- 1/3 cup diced celery
- 1 cup sliced white mushrooms
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 cups shredded cheddar cheese, divided
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 1/2 cups cooked long-grain rice
- 2 tablespoons melted butter
- 1 cup Panko crumbs
Preheat oven to 350 degrees.
Bring a pot of water to a boil. Add broccoli and cook for 2 minutes. Drain.
In a large skillet melt butter over medium heat. Add onion, celery, and mushrooms. Cook until soft, about 5 minutes.
Add garlic powder and flour. Cook and stir for 1 minute.
Gradually add milk. Bring to a simmer. Simmer for 2 to 3 minutes to thicken.
Add salt, black pepper, cayenne pepper and 1 cup of shredded cheddar cheese. Remove from heat and stir until cheese is melted.
Add sour cream and mayonnaise and stir to mix.
Stir in rice and broccoli. Transfer to a greased 9X13-inch pan.
Sprinkle the remaining cheddar cheese on top.
In a bowl, mix together melted butter and Panko crumbs. Sprinkle on top of casserole. Bake for 30 to 35 minutes.